When I last left you, there was a rather bold statement made. And I hope to prove it to you. Yes, I very much believe that Matt Armendariz puts the treats of childhood to shame.

Do you remember those somewhat chalky, icy, not so remarkable fudge pops of your childhood? Or maybe you were the kid yearning for them because your parents kept them out of your house and your reach. These aren’t those pops. No, those yellow box fudge pops are a shadow of a pop comparatively.

These pops are creamy enough to be mistaken for ice cream on a stick, rich enough to satisfy the biggest chocoholics and lacking in those tongue-piercing ice shards. Taking only one pot, ten minutes of stirring at the stove, and some patient minutes freezing, they’re pretty much the easiest dessert you could tackle in the monstrous heat wave that has hit New York. [A heat wave otherwise known as… summer.]

As for the little somethin’ extra? Well, if you toast up an ounce or two of nuts of your choice and melt up a few extra tablepoons of chocolate chips, you have a nutty, double chocolate, hard shell dessert. I fancied it up with hazelnuts and pistachios, but salted peanuts, sliced almonds or walnuts would all be delightful.

So, if you’re going to go for the chocolate, go for the chocolate!

Dark Chocolate Fudge Pops! [with a little somethin’ extra]

Recipe by Recipe adapted from “On a Stick!” by Matt Armendariz.
Yield: 4 large pops or 6 medium pops

Ingredients

1/3 cupsugar

1 tbspcornstarch

1 1/2 tbspunsweetened cocoa powder

3 tbspdark chocolate chips

1 1/4 cups1% milk

dashsalt

1/2 tspvanilla extract [optional]

1/2 tbspbutter or vegetable oil

2 ozsemisweet or milk chocolate chips

2 oznuts of your choice

Cooking Directions

Put dark chocolate chips into a small saucepan on low heat. When chips are three quarters melted, add the sugar, cornstarch, cocoa, milk and salt. Turn heat to medium and stir frequently. The flat-bottomed whisk is brilliant here.

In ten minutes, the mixture will have thickened to a glossy, almost pudding-like consistency. Remove the pot from the burner and stir in the oil and optional vanilla extract Stir 10-12 times, until the chocolate and fat are well combined.

Once completely frozen, it’s time to dip. Toast whatever varieties of nuts you choose until golden brown, about ten minutes. Let cool for five minutes and place the nuts into a plastic bag, close the top and smash with a rolling pin. [Or chop coarsely.]

Melt your additional chocolate chips in a small double boiler [or in the microwave]. Dip, pour or brush the popsicle with chocolate and coat with crushed nuts. Be sure to move swiftly – the chocolate will begin to harden on the cold pops immediately.

Place the dipped pop onto a sheet pan and put the pan in the freezer for five minutes to refreeze. Move to a freezer plastic bag for long term storage. Or to your stomach.